Info
- Course: Main Course
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 32 Times
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Breakfast Bruschetta
Cookbook
Something that is served from California to Tuscany as an evening savory or appetizer may not seem an obvious choice for breakfast, but I say: Think again. This is quick to make, absurdly easy in fact. The strange thing is that it is as easy to eat, even first thing. I can wolf this stuff down.
Yield : Serves 3 to 6, depending on appetite
Ingredients
For Tomato Bruschetta:
- 2 tablespoons olive oil
- 2 thickly sliced short pieces sourdough toast
- 1 ripe tomato — approximately 4 oz — roughly chopped
- salt and pepper to taste
For Avocado Bruschetta:
- 1 ripe avocado
- 2 teaspoons lime juice
- salt and pepper to taste
- 4 thickly sliced short pieces sourdough toast
- 1 tablespoon freshly chopped parsley
Directions
1 Drizzle most of the olive oil over the toast, top with the chopped tomatoes, and season before drizzling the remaining few drops of oil on top.
2 Halve the avocado, scoop the flesh into a bowl, and mash roughly using a fork along with the lime juice. Season to taste.
3 Spread clumpingly on each waiting piece of toast and sprinkle with the parsley.
© 2007 Nigella Lawson
Nutritional Information
Nutrients per serving
Nutritional information is based on 6 servings and 1/8 teaspoon of added salt per serving.
375 kcal
5 % daily value
12 % daily value
0 % daily value
340 mg
39 mg
12 g
3 g
5 g
58 g
0 mg
919 mg
2 g
11 g
21 % daily value
